Chicken Stuffed Cabbage Leaves Recipe
Ingredients
| Cabbage leaves | 8 Large | |
| Cooked rice | 4 Ounce | |
| 4 oz cooked chicken meat | ||
| 1 tablespoon sweetcorn and pepper mixture | ||
| Onion | 1 Small, finley diced | |
| Few drops Tabasco sauce | ||
| Ground black pepper | 1 To taste | |
| Oil | 1 Tablespoon (Tomato sauce:) | |
| 1 onion, finely diced | ||
| Tomatoes | 14 Ounce (Tomato sauce:) | |
| Chicken stock | 1/4 Pint (Tomato sauce:) | |
| Oregano | 2 Teaspoon (Tomato sauce:) | |
| Few drops Tabasco sauce | ||
| Tomato puree | 1 Tablespoon (Tomato sauce:) | |
| Lemon juice | 1 Teaspoon (Tomato sauce:) | |
| Ground black pepper | 1 To taste (Tomato sauce:) | |
| Salt | To Taste | |
| Salt | To Taste | |
Directions
Blanch cabbage leaves.
Mix all other ingredients well and spoon out into portions on to cabbage leaves.
Tie the leaves up into 'parcels' with fine string or fasten with cocktail sticks.
Place in casserole dish.
To make the tomato sauce, saute the onion in the oil for 4-5 minutes.
Add all other ingredients and bring to the boil.
Taste and adjust the seasoning.
Now pour the sauce mixture through a sieve over the stuffed cabbage leaves, cover and cook in the oven for 25 minutes.
Mix all other ingredients well and spoon out into portions on to cabbage leaves.
Tie the leaves up into 'parcels' with fine string or fasten with cocktail sticks.
Place in casserole dish.
To make the tomato sauce, saute the onion in the oil for 4-5 minutes.
Add all other ingredients and bring to the boil.
Taste and adjust the seasoning.
Now pour the sauce mixture through a sieve over the stuffed cabbage leaves, cover and cook in the oven for 25 minutes.
Chef
